I made these for the first time this weekend and they are so good! SO GOOD! These are also very easy to make. VERY EASY! I’m going to make some more tomorrow so I will get a good picture then. They are kind of like a crustless quiche.
One of our Saturday evening guests said she uses Pepper Jack cheese instead of mozzarella cheese. If you do this you could eliminate handling and chopping the jalapeños. By the way, I used two large red jalapeño peppers to keep it a bit milder for the not-so-spicy-eaters in my house. I will probably make the next batch with the Pepper Jack cheese and skip the jalapeño for comparison. I will report back with the results.
| Jalapeno Cheese Squares |
- 3 sticks butter, melted
- 2 cup flour, sifted
- 2 teaspoon baking soda
- 8 eggs, beaten
- 2 cup cottage cheese
- 16 oz shredded mozzarella cheese
- 2 teaspoon salt
- 1 cup jalapeño peppers, finely chopped
- cooking spray
- preheat oven to 325*
- In a large bowl mix: butter, flour, baking soda, eggs, cottage cheese, mozzerella cheese, salt together
- Stir in peppers
- grease 10″ x 15″ baking dish with cooking spray
- spread mixture in baking dish
- bake for 30 minutes until golden brown and let cool
- cut into squares and serve
This recipe fills a large baking dish. If you cut this recipe in half it fits easily in a 9 x 13 baking dish.